This site requires JavaScript for certain features to work, but this
is not enabled on your browser. If you are unable to use JavaScript
on your browser, you can place your order by contacting our
Customer Sales and Support Centre by free phone on 0800 1 88884 or
by email at
customersupport@waitrose.co.uk

Audio recipe

Courgette and Feta Baklava with Minty Yogurt

Courgette and Feta Baklava with Minty Yogurt

Courgettes are at their best right now, and this recipe - a savoury version
of the classic Greek dessert baklava - makes a great picnic lunch.

Preparation time:
20 minutes

Cooking time:
25 minutes
to 30 minutes

Total time:
45 minutes
to 50 minutes

Serves:
4

Ingredients

4 medium courgettes, coarsely grated

2 cloves garlic, crushed

200g Cypressa Greek feta, drained and roughly chopped

1 bunch salad onions, trimmed and finely sliced

1 tsp ground cumin

400g filo pastry

Filippo Berio Extra Virgin Olive Oil Spray

200g natural yogurt

2 tbsp fresh mint, finely chopped, plus a little to garnish

Pinch cayenne

Method

Preheat the oven to 200°C, gas mark 6. Place the grated courgette in a clean tea towel or in some muslin, wrap up tightly and squeeze out and discard the excess water.

Place the garlic, feta, salad onions and cumin in a bowl and mix together with the courgette and some seasoning.

Using a 24cm square, 4cm deep tin, spray a sheet of filo with the oil spray and place oil-side down in the tin. Repeat with 11 more sheets, overlapping to cover the base and sides of the tin, leaving the surplus hanging over the edge.

Spoon in half of the courgette filling and top with another 8 layers of oiled pastry. Top with the remaining courgette and finish with the remaining pastry. Spray the top with more oil then trim the edges. Place in the oven for 25-30 minutes until the pastry is crisp and golden brown.

Combine the yogurt, chopped mint and cayenne, then chill in a bowl until ready to serve.

Serve the baklava warm or cold with fresh salad leaves. Cut into pieces, drizzle with the minty yogurt and garnish with the reserved mint leaves.

Your recipe note

Cook's tips

Use melted butter to coat the pastry sheets if you prefer. Keep the filo covered with a damp cloth until you need it. If taking on a picnic, serve in the tin and wrap in a tea towel, tied up to use as a handle.

Drinks recommendation

A zesty, crisp and refreshing, Sauvignon Blanc is excellent with this dish.

Comments

Average user rating

4 stars

Glossary

Baklava

Butter

Chill

Coat

Combine

Courgette

Crisp

Cumin

Deep flan tin

Drizzle

Garlic

Garnish

Golden brown

Layer

Mint

Mix

Muslin

Oil

Olives

Onion

Pastry

Pinch

Preheat

Squeeze

Trim

Wrap

Yogurt

Average user rating

4
stars

Based on
47
ratings.

Thank you for rating this recipe. If you'd like to comment further on this recipe you can do so in the
Customer comment
section on the bottom of the page.